Last Sunday night in a moment of weakness – one of those I have to go to work tomorrow therefore I’m in a bad mood and I will eat all the things moments – I threw some bean and cheese taquitos in the toaster oven for dinner. They were good – because well, taquitos – but the thing was, I couldn’t even taste the cheese. There was no melty goodness going on whatsoever. What’s the point in having cheese if you’re not going to actually experience the lovely cheeziness?
Vegan guilt in full effect, I decided to try my hand at homemade, veganized taquitos. I took my inspiration from the ever growing black bean and sweet potato based vegan burrito bowls that are swirling all over Pinterest and Instagram. Guess what, they’re swirling for a reason. The combo just works, and these Roasted Sweet Potato and Black Bean Taquitos are working overtime. Speaking of overtime, with Sunday’s Superbowl almost upon us (see what I did there), you should probably whip up a batch of these babies for all your vegan and non-vegan friends. Taquitos are an equal opportunity finger food. Seahawks and Patriots fans alike will devour these golden rolls of beany goodness, especially if you serve them with Cilantro Green Sauce and Ultimate Margaritas and Guacamole.
Actual kitchen time to prep these babies is minimal, with a bit of time devoted to roasting the sweet potatoes with chipotle chili powder and simmering the (canned) black beans, but the taters and beans can both be made the day before and brought out gametime for quick assembly, leaving you free to watch commercials, err football. Depending on what size corn tortillas you use – I went for a combo of 6 and 8 inch – you’ll eek 8-12 taquitos out of the filling. Next time I might even try flour tortillas for more of a flauta vibe. So get thee to the store and pick up the few ingredients required for these delish taquitos. Game on.
- 1 large sweet potato chopped
- 1, 15 ounce can no salt added black beans
- 2 tablespoons extra virgin olive oil
- 1 teaspoon chipotle chili powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 8 -12 corn tortillas (6"-8")
- vegetable oil spray
- 24 toothpicks, soaked in water
- tomatillo salsa, guacamole, cilantro for serving (optional)
- Preheat oven to 400 F. Toss sweet potatoes with olive oil, chipotle chili powder and salt and pepper to taste. Spread on a cookie sheet lined with parchment paper and roast until golden brown, about 30 minutes.
- Drain black beans in a colander but do not rinse. Combine beans, chili powder, cumin, salt and pepper in a pot over medium-low heat. Simmer for 5-10 minutes until flavors are incorporated. Allow potatoes and beans to cool slightly and then mash roughly with a fork. (You can combine the two fillings into one bowl or keep separate. Both can be prepared a day ahead and refrigerated.)
- Warm tortillas in a microwave for 30 seconds to 1 minute until very pliable. Working with one tortilla at a time, spray both sides with vegetable oil. Depending on size of tortillas, spread each with 1 heaping teaspoon to 1 tablespoon of both sweet potato and black bean filling. Roll tightly to close and secure seam with two toothpicks.
- Place seam side up on a parchment lined cookie sheet. Repeat with remaining tortillas or until all of the filling is gone. Bake until crispy and golden brown, about 30 minutes. After first 10 minutes of baking, remove toothpicks and roll taquitos over so that they're seam side down. Continue to bake for remaining time.
- Serve garnished with tomatillo salsa, guacamole, and cilantro.
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